May the Fourth Be With You! Are you with the Dark Side? Even if you aren't with the Empire, a member of the Republic should enjoy this dark chocolate cake!
This gluten free, flourless chocolate blackberry cake packs the perfect punch of sweet and spicy.
When blackberries are in season, I love making the drive to Solebury Orchards where they have thornless blackberry bushes. We'll get large flats and fill them to use for jams and jellies. While not in season, we always gravitate to Driscoll's for their quality and organic fruit.
If you've made a torte before, you'll know how rich they can be. Adding a bit of fruit with a spicy kick to this recipe make the flavor more blended with a bit of warmth from the Cinnamon and Cyanine.
If you're with Weight Watchers, I will say right now that this is not a point friendly recipe, but you can lowered in points significantly by cooking with substitutes for the ingredients that I've listed.
An example would be Wholesome Organic Zero Calorie Sweeteners. If you signup on their website you'll save 10% off of your purchase. You can use a sugar substitute and their organic honey.
INGREDIENTS:
1 x 12oz bag........................Dark Chocolate
7 oz......................................Butter
1 1/3 cup..............................Sugar
5...........................................Eggs
1 tbls....................................Cocoa
1/2 tsp..................................Cinnamon
1/4 tsp..................................Ground Cloves
1/2 tsp..................................Cyanine Pepper
1/8 cup.................................Heavy Cream
.............................................Blackberries
.............................................Honey
23 Points Per Saving (Without substitutes)
 |
| Once chocolate is melted pour in sugar or sugar substitute. |
 |
| Angel the Corgi would love to taste test. |
 |
| Allow cake to cool before adding the topping. |
DIRECTIONS:
- Preheat the oven to 375 degrees, and butter a 9-inch springform pan. Line the base and sides of the pan with organic baking spray or buttered parchment paper.
- Mash some of the blackberries and leave a few to garnish. Set aside the mashed blackberries.
- Use 7oz of the dark chocolate chips and set aside 3oz for the topping. Melt it gently with the butter in the microwave, stirring regularly until completely melted. Add sugar to the chocolate-butter mixture, stirring well, and set aside to cool down for a moment. After a few minutes add the eggs one by one. Stir well after each addition. Add cocoa, mashed blackberries, cinnamon, cyanine, and cloves, mix until incorporated.
- Pour batter into the buttered cake pan and bake for 25 minutes, or until the center of the cake looks crackly-looking and jiggles slightly. Let the cake cool in the pan on a rack for 10 - 15 minutes and remove springform. Allow to cool completely. The cake will deflate a bit as it cools.
- Mix remaining chocolate with heavy cream. Cover the top of the cake and allow this to cool.
- Serve with a drizzle of honey and blackberries and enjoy.
If you enjoy this recipe, please share and spread the word!
